When autumn arrives, bringing with it the crisp air and golden leaves, nothing feels cozier than the aroma of warm bread baking in the oven. Among the many fall breads worth savoring, Pumpkin Cornbread stands out as a seasonal favorite. Moist, slightly sweet, and rich with pumpkin flavor, this bread brings together the heartiness of classic cornbread with the comforting taste of pumpkin puree. Whether served as part of your Thanksgiving side recipes or enjoyed with a bowl of chili, this recipe will become a fall tradition at your table.
Why Pumpkin Cornbread is the Ultimate Fall Bread
Cornbread has long been a staple in American kitchens, cherished for its rustic simplicity and versatility. Adding pumpkin transforms it into a moist, golden loaf that perfectly complements autumn meals. The pumpkin not only enhances flavor but also boosts nutrition by adding vitamins, fiber, and antioxidants.
This Pumpkin Cornbread is a wonderful way to bring seasonal flavors to your holiday spread, making it a standout among other fall breads. Its vibrant color, subtle sweetness, and tender texture pair beautifully with savory dishes like roasted turkey, gravy, or hearty stews.
Ingredients for Pumpkin Cornbread
Here’s what you’ll need to prepare this golden loaf:
Dry Ingredients
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1 cup cornmeal (yellow or white, fine or medium grind)
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1 cup all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon ground cloves (optional, for a richer spice profile)
Wet Ingredients
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1 cup canned pumpkin puree (not pumpkin pie filling)
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½ cup buttermilk (or whole milk with 1 teaspoon vinegar/lemon juice)
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2 large eggs
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½ cup light brown sugar (packed)
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⅓ cup unsalted butter, melted (or neutral oil like canola/vegetable)
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1 teaspoon vanilla extract
Required Kitchen Tools
To make this recipe seamlessly, gather these tools before you begin:
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Large mixing bowls (for wet and dry ingredients)
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Whisk and wooden spoon/spatula
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Measuring cups and spoons
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8×8-inch baking pan (for thicker cornbread) or 9×9-inch pan (for slightly thinner slices)
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Oven preheated to 375°F (190°C)
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Cooling rack
Step-by-Step Preparation Instructions
Follow these clear steps to bake your perfect Pumpkin Cornbread:
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Preheat the Oven
Set your oven to 375°F (190°C). Grease your baking pan with butter or cooking spray, or line with parchment paper for easy removal. -
Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. -
Combine the Wet Ingredients
In another bowl, whisk the pumpkin puree, buttermilk, eggs, brown sugar, melted butter, and vanilla until smooth and well combined. -
Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cornbread dense. -
Transfer to Pan and Bake
Pour the batter into the prepared pan, spreading evenly. Place in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and Serve
Allow the cornbread to cool for 10 minutes in the pan before transferring it to a wire rack. Slice into squares and serve warm with butter, honey, or alongside your favorite fall dishes.
Helpful Tips for Making Pumpkin Cornbread
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For Extra Moisture: Add 2 tablespoons of sour cream or Greek yogurt to the wet ingredients.
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Boost the Flavor: Stir in a handful of chopped pecans, dried cranberries, or shredded cheddar cheese for a creative twist.
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Sweetness Levels: If you prefer sweeter cornbread, increase the brown sugar to ¾ cup. For a more savory bread, reduce it to ¼ cup.
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Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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Serving Ideas: Serve warm with honey butter for breakfast, or pair with chili, soups, or roasted meats for dinner. It’s also fantastic on the Thanksgiving table as one of your Thanksgiving side recipes.
Nutritional Value (Approximate per slice, based on 12 servings)
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Calories: 180
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Total Fat: 7g
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Saturated Fat: 4g
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Cholesterol: 40mg
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Sodium: 200mg
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Total Carbohydrates: 27g
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Dietary Fiber: 2g
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Sugars: 10g
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Protein: 3g
This makes Pumpkin Cornbread not only delicious but also relatively wholesome, especially when enjoyed as part of a balanced fall meal.
Why Pumpkin Cornbread Belongs on Your Thanksgiving Table
When it comes to Thanksgiving side recipes, variety is key. While mashed potatoes, stuffing, and cranberry sauce are classics, adding Pumpkin Cornbread brings something unique to the mix. Its natural sweetness and earthy pumpkin flavor balance out savory dishes, while its golden-orange hue brightens your holiday spread.
Moreover, this bread is budget-friendly, easy to make, and loved by kids and adults alike. Its versatility means it can be enjoyed with both sweet toppings (like maple syrup) and savory ones (like herbed butter).
Variations of Pumpkin Cornbread
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Pumpkin Cornbread Muffins
Bake the batter in a muffin tin for 18–20 minutes to create portable, individual servings. -
Pumpkin Honey Cornbread
Replace brown sugar with honey for a naturally sweet, floral flavor. -
Cheesy Pumpkin Cornbread
Add 1 cup of shredded cheddar or parmesan cheese for a savory twist that pairs perfectly with chili or soups. -
Pumpkin Jalapeño Cornbread
For spice lovers, fold in chopped jalapeños before baking.
Make-Ahead and Storage Instructions
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Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
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Freezing: Wrap cooled cornbread tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Reheating: Warm slices in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 10 minutes.
Pairing Pumpkin Cornbread with Seasonal Dishes
Wondering how to enjoy your freshly baked Pumpkin Cornbread? Here are some pairing ideas:
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Chili Nights: The sweetness of pumpkin balances the smoky spice of chili beautifully.
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Thanksgiving Dinner: Serve as a side alongside roast turkey, gravy, and cranberry sauce.
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Soup Companion: Pumpkin Cornbread is perfect for dipping into creamy soups like butternut squash or tomato bisque.
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Breakfast Treat: Toast slices and top with butter, jam, or cream cheese.
Conclusion: Cozy Up with Pumpkin Cornbread This Fall
As the leaves fall and the holiday season approaches, few things bring as much comfort as baking. This Pumpkin Cornbread recipe combines the rustic charm of cornbread with the seasonal magic of pumpkin, making it the ideal choice for cozy nights and festive feasts alike. Whether you’re looking for a new fall bread to try or the perfect addition to your Thanksgiving side recipes, this golden, flavorful loaf deserves a place at your table.
